Paneer and Vegetable Tikka Kebabs
Ideal for a weeknight meal using Rafi's Tikka Marinade.
Makes: 4 skewers | Suitable for vegetarians Ⓥ
Introduction
These paneer and vegetable kebabs are an ideal weeknight meal option. Serve in naan bread with fresh slaw and yoghurt. Once cooked they can be eaten at room temperature and make a great sandwich or wrap filling with chutney. To add a smoky, charred flavour, these kebabs are best cooked on the BBQ.
Ingredients
Makes 4 skewers |
| 250g paneer (Indian cheese) |
| 250g mix of bell peppers, button mushrooms and red onion |
| 3 - 4 tbsp Rafi's Tikka Marinade |
| 1/2 lemon |
| 2 tbsp oil |
| Salt |
Instructions
- Chop the paneer into cubes and the vegetables into bite-sized pieces (the button mushrooms can be left whole).
- In a bowl mix with the paneer and vegetables with the oil, lemon juice and Tikka Marinade. Season well with salt. Make sure everything is well coated in the spice mixture.
- Carefully thread the ingredients onto skewers.
- Grill on a high heat for 4-5 minutes each side until nicely charred.
